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Grilled Leg of Lamb with Ancho Chile Marinade

['1/2 cup dry white wine', '1/4 cup extra-virgin olive oil', '8 garlic cloves, peeled', '4 tablespoons fresh oregano leaves, divided', '3 tablespoons ancho chile powder*', '2 tablespoons fresh lemon juice', '2 green onions, divided', '1 tablespoon (packed) dark brown sugar', '2 1/2 teaspoons coarse kosher salt', '2 1/2 teaspoons freshly ground black pepper', '1 4 1/2-pound boneless leg of lamb', 'opened flat like a book', 'trimmed of all fat and sinew (3 1/2 pounds after trimming)']

Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
* Available in the spice section of many supermarkets and at Latin markets.

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